It represents a new twist on a South African traditional favourite. It’s something that most of us South Africans love (regardless of race and background) the only difference is that I have infused a bit of French cooking methods in it. As a nation, we love meat and gathering around a braai stand. Beer is always around in these moments. So why not include it when marinating our meat? Food is a lovely way of bringing people together and for those few moments we have something in common that we can talk about, laugh about, stimulates memories and this dish is what I can relate to and people around me can relate to as well.
This is unique as I marinade my fillet steak in Stellenbrau beer. This beer is full of richness that is absorbed in the meat overnight. The best way is over charcoal, I love traditional South African cultures and methods. I would serve this with dauphonia (potato bake).

Method

Fillet steak:

- In a big enough container (where one could place the steak and beer totally covers the steak) place the steak; cover it with Stellenbrau Craven Craft Lager. Add in rosemary, thyme, pepper corn and garlic. Then cover the container. This needs 24 hours in the marinade.

Dauphinoise:

- Slice the potatoes thinly using the mandolin peeler.

- Take a (unreadable word) of cream and scald it with garlic and rosemary.

- Let the (unreadable word) cool down whilst the garlic and rosemary is properly incorporated in the cream.

- In a wide end deep tray, take each slice of the potato, dunk it in the cream with rosemary and garlic layer each slice on the tray, alternating with sautéed red onion slices.

- Layer other slices on top of that layer a couple of times.

- Place in the oven for 1 hour at 180 ̊C. Note: The layers need to be pressed down before putting in the oven (needs to be converted).

- After an hour open covered potatoes and sprinkle parmesan cheese on top and cover, press down and cook for another 15 min.

New Age Chacalaka (my best attempt to spell this) - Place a sweet onion in a hot sauce pan. - Add julienne strips of carrots. - Add garlic, thyme, rosemary and stir.